Persimmon panna cotta – Persimmon recipes

July 15, 2017

This panna cotta dessert is fun to make and will surprise your guests. Persimmon panna cotta dessert with fruity orange color and a hint of rum – this combination of flavor will make your day! You definitely need to try this panna cotta recipe.

Of course you can use orange for the panna cotta, but I wanted to make something more interesting, but with my favorite orange color.

Orange Persimmons

There are few types of persimmon available in the market, most popular are Fuyu, Hachiya and Sharon. Hachiya is the most astringent, with soft and orange flesh. Sharon is the most sweet and mild of all three. Fuyu is more widely accessible in the market than Sharon, it can be eaten firm and has less tannins, so less astringent – perfect for this dessert…

However I wanted to pair creamy sweet panna cotta with a fruity, light astringent. There are persimmons that are overly astringent, but this one was sweeter to taste, so I decided to go with it. The added rum will wipe off the astringent, leaving pleasant aftertaste, and you will want to spoon some more! Taste your persimmon – if it has very astringent taste, leave it in warm water (about 104 F or 40 C) for a day or two.

No fancy equipment

As you can see in the video, no fancy equipment required to make the shape of these panna cottas – I used a paper towel and re-used plastic box from my vegetables! But if you have muffin molds, you can fit your glasses in there under the angle. So easy and so interesting-looking, it will make your guests ask how you made it! This panna cotta is one of the best easy persimmon recipes to try.